Vegetable Curry (Kenya)

Ingredients

• 2 large onions, finely chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds (the black kind, if possible)
• 8 medium potatoes, quartered
• 1 1/2 teaspoons fresh ginger, crushed
• 1 large garlic clove, minced and crushed
• 1 tablespoon ground cumin
• 1 tablespoon whole coriander seed, crushed
• 2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 4 cinnamon sticks
• 6 cloves
• 4 ounces tomato paste
• 1/2 lb fresh green beans, trimmed
• 1/2 small cauliflower, broken into pieces
• 1 medium eggplant, cut into chunks
• 8 ounces green peas (fresh or frozen)
• 8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)